Step into the Sweetest Kitchen in Paris
Working at Paris-based Pierre Hermé, one of best patisseries in the world, is a joy that few of us are qualified to experience but many of us are curious to learn about. Thankfully, Fanny of foodbeam possesses the culinary prowess required to intern at the patisserie for the next 7 weeks and like any good food blogger is diligently documenting the experience. Her first week round up is loaded with beautiful photos and kitchen commentary that should interest any dessert lover or Pierre Hermé groupie (I being one of them), possibly resulting in uncontrollable drooling while staring into the hearts of the meticulously crafted creations.
If you ever visit Paris and have a penchant for sweets, you absolutely cannot pass up Pierre Hermé. Not unless you want to deny your taste buds of utmost bliss.
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4 Comments:
I'll take a dozen of each, those look so good and the colors are amazing.
What's in the green and red layered one at the end...I want it now with a cup of coffee lol.
tfjules at 12:51PM on 07/12/07
The green and red = pistachio and cherry.
roboppy at 1:53PM on 07/12/07
Ooh! Is that middle pic of a cannele? Does anyone know where they can be had in NYC? Their texture is amazing and I haven't thought about them in years but now I can't get them out of my mind!
JustNancy at 4:49PM on 07/12/07
I've tried canneles from Balthazar and Bouley Market, but I'm not sure how often they make them. I remember not liking the one from Balthazar anyway. :P As for Bouley Market, even if they don't have the canneles, it's worth checking out for all their other pastries. :)
roboppy at 9:43PM on 07/12/07